GENERAL AND FOOD MICROBIOLOGY PART I - L. V. Krasnikova - 2016

Introduction

This textbook provides the information necessary to prepare students for practical work in a microbiological laboratory. The primary objective of the manual is to introduce students to the most important techniques and Methods of microbiological research required for The Study of the discipline «General and Food Microbiology».

Each section of the manual contains essential theoretical explanations on the topic under study, the objective of the research, a Description of the experimental Procedures, and a list of Review Questions for self-assessment.

The manual is designed to help students acquire the following theoretical knowledge and practical skills:

✵ studying the design of the biological Microscope and the techniques for preparing microscopic specimens;

✵ becoming familiar with specialized Methods of Microscopic examination (dark-field, phase-contrast, and Electron Cell/15.html">Microscopy);

✵ getting acquainted with microbiological laboratory equipment as well as methods for sterilizing nutrient media, glassware, and supplies;

✵ studying the Morphology of the Major Groups of microorganisms that affect food quality;

✵ mastering Methods for the quantitative enumeration of microorganisms in environmental objects and food products.

Maintaining strict sterility is essential when conducting microbiological work; therefore, the opening sections of the manual describe physical and mechanical sterilization methods as well as chemical disinfectants.

Considerable attention in the textbook is devoted to the morphology of Bacteria, Yeasts, and Molds. The CHARACTERISTICS OF THE main species of bacteria responsible for food spoilage are provided. The Structure of the primary types of yeasts and mold Fungi developing in food products is examined in detail. Material from several laboratory sessions is dedicated to the MICROBIOLOGICAL ANALYSIS OF indoor air, drinking Water, and food products. The microflora of water and sanitary standards for drinking water quality are also covered. Furthermore, METABOLISM/2.html">THE CONCEPT OF indicator microorganisms and methods for their detection are introduced.

The Appendix provides formulations for the principal nutrient media used in microbiological practice.

Rules of Conduct in a Microbiological Laboratory

The specific nature of work in a microbiological laboratory requires strict adherence to order and cleanliness. Consequently, students working in the laboratory must follow these rules:

1) entering the laboratory in outer garments or headwear, or bringing unauthorized items, is strictly prohibited;

2) remaining in the laboratory while the room air is being treated with ultraviolet lamps is not allowed;

3) a cotton lab coat must be put on before beginning work;

4) wearing the lab coat outside the laboratory or wearing outer clothing over the lab coat is forbidden;

5) personal items (bags, folders, etc.) must not be placed on the laboratory workbench and should be kept in designated areas;

6) eating, drinking, unnecessary talking, and walking around are prohibited in the laboratory;

7) laboratory workbenches must be free of any extraneous items unrelated to the current work;

8) exercise caution when working with the open flame of an alcohol lamp or gas burner;

9) to prevent the dispersion of microbial spores, Petri dishes, test tubes, and flasks containing cultures of mold fungi—which are frequently allergens—must not be left open;

10) used pipettes, Glass slides, and cover slips should be placed directly into a disinfectant solution;

11) at the end of the Class, you should tidy up your workstation: put the microscope back in its place, wash the glassware, wipe down the workbench, and place the stool underneath it;

12) the student on duty must inspect the students' workstations.